Add the almond butter, maple syrup, pumpkin pie spice and salt to a bowl. Pour over the coconut flour and stir to combine. If your almond butter mixture is still runny, add an extra tablespoon of coconut flour until your mixture is moldable like playdough. Set aside in the fridge.

Add the chocolate and coconut oil to a heat-safe glass bowl. Using a method of your choice (I prefer a double boiler method), melt the chocolate and coconut oil together until they are fully liquid.

Add the mold (like this) to a baking sheet for stability. Using a spoon, spoon a large spoonful of melted chocolate into each mold, being mindful to coat the edges up. You should still have some chocolate leftover. The amount of final chocolates you will have will vary depending on the size of your mold, but I made 12. Transfer to the freezer for about 20 minutes or until fully set.

Remove the mold and almond butter filling mixture from the freezer. Press some of the almond butter mixture into each chocolate mold, filling almost to the top, and pressing down with your fingers. Use the remainder of the melted chocolate to top off the almond butter, smoothing the top with a spoon to fully coat that almond butter.

Return to the fridge to allow to set for about half an hour before popping out of the mold to enjoy! Store in the fridge for a few days, or freeze for 1-2 months.